CALLEBAUT CHOCOLATE SOUFFLE (INDIVIDUAL LAVA GENOISE) TOPPED WITH A WHITE CHOCOLATE AND TOASTED COCONUT SAUCE.

Ingredients / Sauce

9 ounces/ 252 g. white chocolate, coarsely chopped
¾ cup coconut milk
¼ cup unsweetened shredded coconut, toasted

Method

• Place the white chocolate in a small bowl. Bring the coconut milk to a simmer in a small sauce pan. Add the white chocolate to the milk and whisk until smooth. Keep on low heat.
  
  
  

Ingredients / Souffle

6 ounces/ 168 g granulated sugar
12 ounces/ 336 g unsalted butter, cut into cubes
12 ounces/ 336 g callebaut chocolate, coarsely chopped
5 large eggs
5 large egg yolks
¾ cup water
Non stick spray

Method

• Preheat oven to 350’f. Spray nine six ounce ramekins with non stick spray. In a medium sauce pan combine sugar, water, and butter. Bring to a boil. Remove from the heat and add chocolate. Whisk until smooth.
  
• In a mixing bowl combine eggs, and egg yolks. Whisk to a smooth mixture. Slowly add the chocolate mixture and blend. Pour into moulds and bake for 12- 15 minutes.
  
• Remove from the oven, and let stand for 1 minute. Place into individual bowls and ladle white chocolate sauce over top of the lava soufflé.
  
• Serves 9.
  
  

Recipes created by Executive Chef Frank Abbinante. Chefs On The Run.